Description

These griddle shrimp kabobs are packed with smoky, grilled flavor and cook up in minutes! Juicy shrimp are marinated in a zesty garlic-lemon sauce, then threaded onto skewers with colorful veggies and seared to perfection on a flat-top griddle or Blackstone. Perfect for a quick and healthy meal!

Ingredients

Units Scale

For the Marinade:

1 lb large shrimp (peeled & deveined)
3 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1 tbsp fresh parsley, chopped

For the Kabobs:

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small zucchini, sliced into rounds
1 red onion, cut into chunks
8 cherry tomatoes
8 wooden or metal skewers

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Instructions

Marinate the Shrimp:
- In a bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, salt, black pepper, and red pepper flakes.
- Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).
Prepare the Kabobs:
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Thread the shrimp onto the skewers, alternating with bell peppers, zucchini, onion, and cherry tomatoes.
Preheat the Griddle:
- Heat a flat-top griddle or Blackstone to medium-high heat (around 375-400°F).
- Lightly oil the surface to prevent sticking.
Cook the Kabobs:
- Place the skewers on the griddle and cook for about 2-3 minutes per side, flipping until the shrimp are opaque and slightly charred.

Serve & Enjoy:
- Remove from heat and garnish with fresh parsley. Serve with extra lemon wedges for squeezing.

Notes

You can substitute shrimp with scallops or chunks of salmon for variety.
Serve with rice, quinoa, or a fresh salad for a complete meal.

For a smoky BBQ twist, brush with a little BBQ sauce in the last minute of cooking.